I’m so excited to make ice cream again! I don’t know why but I only seem to make it in the summertime. I need to do it more often since it’s so much better than store bought ice cream. I bought ice cream containers from Sweet Bliss Containers and I have to say I will never go back to storing ice cream any other way! The little vents in the lids make them airtight and you don’t get the ice crystals on top.
I used local strawberries and the strawberry flavor is amazing and the chocolate chunks add a little bit of crunch and a different type of sweetness.
3 cups ripe strawberries, cleaned and hulled
1 cup light cream
1/2 cup sugar
1/2 cup whole milk
1 1/2 tsp vanilla
1/2 cup chocolate chunks, chopped
In a food processor, puree the strawberries until they are chopped and to the desired size. I pureed mine until there were a few little chunks because I didn’t want big chunks of strawberries in the ice cream.
In a large bowl, combine the strawberries with the other ingredients except the chocolate chunks. Place into the refrigerator for at least an hour. Using an ice cream making, make the ice cream according to the manufacturer’s instructions. When there’s about 5 minutes left in the ice cream process, add the chocolate chunks.
Transfer to a container and place in the freezer to fully freeze. When it’s ready, dig in!
Adapted from: Shannon’s Kitchen Creations